Contest Winners

The Great Morel Trophy

          The Great Morel Trophy

This is the coveted Great Morel Trophy which is bestowed to the winner each month. The rubber trophy is cast from an actual morel in The Great Morel’s secret underground lab.  The morel stands about 5″ tall and worthy of any trophy case.

 

April 2017

May 2017

 

April 2017 Contest

 

 

Photo of the Month – April 2017

Congratulations goes out Dave A of Indiana who submitted this photo which was selected as the winner.  Dave hunts in Central Indiana just east of Indianapolis, and submitted this photo of a fresh grey morel along side a pretty wild violet.

April Contest Winner

 

 

 

Recipe of the Month – April 2017

Tiffany H at Keepingitwholy.com receives the recipe award for contributing this recipe in which she shares her technique on the classic breaded morel recipe for a “crunchy breading that actually sticks.”

keepingitwholy.com

Photo and recipe courtesy of www.keepingitwholy.com

“…. I personally like to batter and pan fry these guys. Its a good thing they only show up for a short while during the year or my fitness plan and diet would be in major trouble.  Here’s my process for a crunchy breading that actually stays put!”

Ingredients:
•2 c. Organic Flour
•1/4 tsp. Cayenne Pepper Powder
•1/4 tsp. Onion Powder
•Plenty of Sea salt for brine
•Morel mushrooms (of coarse)
•2 Eggs
•1/2 c. Milk
•1 stick Butter or Ghee

Directions”
1.First you will brine your morels in a cool salt water bath using water and salt. Your brine should be as salty as the ocean to properly do its job and you will need to let them soak for 30 minutes. Don’t be squeamish if this is your first time prepping morels, there will be little critters emerging from your mushrooms. This totally natural, the brine brings them out and with a quick rinse you will have nothing to worry about.
2.Mix your egg and milk in a bowl.
3.Mix your flour and spices in a bowl.
4.Melt your butter (or frying oil of choice) in a pan on Med/Low heat.

Now you will begin by dipping your morels in the egg and milk mix and then rolling in your flour. I like to repeat this process a second time to create a nice crispy batter.

Fry the morels slowly to ensure they get the proper steam to develop that lovely flavor and keep the stomach woes at bay. I like to aim for at least 6 mins each side. If your oil gets too hot remove the pan from your broiler and reduce the heat placing the pan back on the broiler once desired temperature is reached. Salt to taste and enjoy natures bounty!!!

 

May 2017 Contest

 

 

Photo of the Month – May 2017

Story of the Month – May 2017

Recipe of the Month – May 2017

 

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